Chef Luca Cesarini “Luca” path to culinary success started from very humble beginnings in Baveno. Every morning he would rise at and accompany his parents to their farm to select the best vegetables, while during the weekend Luca would set up a small food stall and promoting the growned organic products and help his mother to the daily cooking. After completing the culinary and hotel management school, Luca moved to Milan and few years after to New York City to study English, while the fate seemed to have choose his career.

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Luca relocate to New York City where he worked for one of Sirio Maccioni restaurant “Il Palio" where quickly rose through the ranks while mastering various cuisines and winning the acclaim awards in the international culinary competition in NYC. His career path in the took him to culinary exchanges around the city including a several months staged at as per today 3 Michelin starred restaurant, where he was able to further perfect his talent and craft. 

 

Luca after this time decided to move from America to Asia, where he started first in Shanghai at St Regis Hotel (now Luxury Collection), where the first year won the Best Business Hotel Award and the year after as a Best City Restaurant Chef award, in 2004 he moved for training for few months in Kyoto learning special Japanese techniques and relocate afterwards to Bangkok at the Sukhothai, winning also here numerous awards and where Chef Luca was free to fully spread his culinary wings, in 2008 decided to join a well know restaurant Novecento starred with a one Michelin star in 2008

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In 2009 Chef Luca relocated to Los Angeles and join Pelican Hill and appeared in Food & Wine where within few years accomplish to be one of the youngest most influent person 40under40 by a OC travel magazine in 2011 and few months after acclaimed as one of top 20 Young Chef in USA in 2012. Also, many publications on magazines as such as Travel + Leisure magazine as Best Restaurants 2011, as well as appearing in Harper’s Magazine, Vogue, GQ, New York Magazine, New York Times, Gourmet Traveler, and Vanity Fair, amongst numerous others.

                                

In 2012 he left and travelled around Europe learning numerous new techniques and new flavors including as a Corporate Executive Chef managing company in Berlin and form there, after, joined Jumeirah, where he acclaimed multiple international awards at the property in Maldives. In July 2014 Chef Luca decide to return at his new 'home', Bangkok, where he joins the Luxury Collection Hotel in Bangkok where he participates to launch a new restaurants concept.  In March 2015 his being appointed to be a Star Chef for Lufthansa Group in Southeast Asia and won the Iron Chef Thailand in 2016.

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In 2017 he joins MSC as Fleet Executive Chef and F&B Product Designer and successfully managing over 130 outlets on mega ships some of those in collaboration with worldwide Michelin Starred Chefs

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